Add the stock gradually until you get a consistency you're happy with (I went for a little watery, but not swimming)

Stir in the seasoning and tomato puree, then add the mushrooms. Cover and cook until mushrooms are soft.

THAT'S IT. So easy, so yummy and if you're serving it to guests they'd never know it was so simple. I served mine with cous cous that was cooked in stock with added tomato puree for a change in colour and depth of flavour. Once the cous cous is ready to serve I add a little oil to improve the texture - it works so well.